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Cranberry Bean Ragout

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a simple and easy Cranberry bean ragout

Ingredients

Scale
  • 1 teaspoon olive oil
  • 4 slices bacon, chopped
  • 1 teaspoon bacon drippings
  • 1/4 cup shallots, minced
  • salt and pepper to taste
  • 4 cloves garlic, crushed
  • 1 cup cranberry beans, soaked overnight
  • 2 cups chicken broth
  • 2 teaspoons rosemary, chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons olive oil

Instructions

  1. In a large skillet over medium heat, add the olive oil and bacon. Cook over medium heat until bacon is fully cooked and begins to crisp. Drain off excess grease, leaving 1 teaspoon in the pan.
  2. Stir in the shallots and salt into the pan. Cook for 2 to 3 minutes over medium heat, until softened. Add garlic. Stir in beans, chicken broth, and salt and pepper. Bring to a boil then reduce heat to low, cover, and simmer until beans are cooked and begin to swell, 20 to 25 minutes.
  3. Uncover and continue cooking until liquid just reduces. Add rosemary, lemon zest, lemon juice, dijon mustard, and brown sugar. Salt and pepper to taste. Remove from heat, stir in olive oil and any additional herbs or spices.

Nutrition

Find it online: https://prairiecalifornian.com/cranberry-bean-ragout/